Upgraded version of tomato scrambled eggs - tomato thick egg roast

Overview

Everyone’s favorite tomato scrambled eggs has an upgraded version 2.0! It requires a little more steps than the usual tomato scrambled eggs, but it’s much more beautiful and is the children’s favorite! There is also a Japanese name, Tomato Thick Egg Omelette! O(∩_∩)O haha~

Tags

• snacks
• home cooking
• common dishes
• egg
• oil
• salt
• tomatoes

Ingredients

Steps

1. 1 Peel the tomatoes and cut into small dices (cut into as small a size as possible), squeeze the water with your hands so that there is as little water as possible in the diced tomatoes

   

2. 2 Crack two eggs and add a small amount of salt (eggs need salt, don’t add too much)

   

3. 3 Break up and mix well

   

4. 4 Put a little oil in the pot, when the oil is hot, add a spoonful of tomato and egg liquid

   

5. 5 Roll up to one side

   

6. 6 Add a little more oil. When the oil is hot, continue to add a spoonful of tomato and egg liquid. Fry until most of the egg liquid is cooked, then roll the egg roll from one side to the other (i.e., from the right to the left in the picture)

   

7. 7 Repeat this action until the tomatoes and egg liquid are used up

   

8. 8 Finally, fry over low heat for a while until the egg liquid in the middle is fully cooked

   

9. 9 Cut the fried egg roll into sections and place on a plate